Eggplant and Sun-Dried Tomato Ricotta Pasta

Introduction

This Eggplant and Sun-Dried Tomato Ricotta Pasta is a rustic, creamy, and deeply flavorful dish that feels both hearty and refreshing. Inspired by Southern Italian flavors, it pairs roasted eggplant with the rich, tangy intensity of sun-dried tomatoes, all tied together with a spoonful of whipped ricotta for a velvety finish.

It’s the kind of pasta you serve when you want something comforting, but with a gourmet twist — earthy, creamy, and just a little bit tangy. This recipe is vegetarian, satisfying, and ready in under 40 minutes, making it ideal for weeknight dinners or slow weekend meals.

Ingredients Overview

Pasta

• Use short pasta shapes like rigatoni, fusilli, or penne — they hold the sauce and bits of eggplant well.
• Cook to al dente and reserve ½ cup of pasta water before draining.

Eggplant

• Choose firm, glossy eggplants — globe or Italian varieties.
• Dice into cubes and roast until golden and caramelized for the best texture and flavor.
• Salting the eggplant beforehand helps remove bitterness and moisture.

Sun-Dried Tomatoes

• Use oil-packed sun-dried tomatoes, drained and chopped.
• They add an intense sweet-tart flavor and chewiness that balances the creamy ricotta.
• Save a bit of the infused oil for extra richness.

Ricotta Cheese

• Use whole-milk ricotta for creaminess.
• Blend or whisk until smooth and creamy; it forms a luscious sauce base when mixed with hot pasta and a splash of pasta water.

Garlic & Onion

• Build flavor with sautéed garlic and red onion.
• Add a pinch of red pepper flakes if you like a hint of heat.

Fresh Herbs

• Fresh basil or parsley adds brightness to balance the creamy and roasted flavors.

Optional Garnishes

• Grated Parmesan or pecorino (optional for extra savory depth)
• Toasted pine nuts or crushed walnuts for texture

Step-by-Step Instructions

1. Prep and Roast the Eggplant

• Dice 1 large eggplant into ½-inch cubes.
• Toss with:
  • 2 tbsp olive oil
  • ½ tsp salt
• Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, tossing halfway, until golden and soft.

2. Cook the Pasta

• Bring salted water to a boil and cook 12 oz pasta until al dente.
• Reserve ½ cup pasta water, then drain and set aside.

3. Make the Garlic & Tomato Base

• In a large skillet, heat 1 tbsp olive oil (or sun-dried tomato oil).
• Sauté:
  • 3 cloves garlic, minced
  • ½ small red onion, thinly sliced
• Cook until soft and fragrant (2–3 minutes).
• Stir in:
  • ⅓ cup chopped sun-dried tomatoes
  • Cook for 2 minutes until slightly softened.

4. Blend or Whip Ricotta

• In a bowl, mix or whisk ¾ cup whole-milk ricotta until smooth and creamy.
• Add a splash of hot pasta water to loosen to a saucy consistency.

5. Combine Everything

• Add the roasted eggplant to the skillet.
• Toss in the drained pasta and ricotta mixture.
• Stir until everything is evenly coated, adding pasta water as needed to keep the sauce silky.
• Season with:
  • Salt and pepper to taste
  • Optional: red pepper flakes, fresh lemon zest

6. Serve and Garnish

• Serve warm, topped with:
  • Fresh basil or parsley
  • Grated Parmesan (if desired)
  • Toasted pine nuts for crunch

Tips, Variations & Substitutions

• Vegan option: Use vegan ricotta (cashew- or tofu-based), and skip Parmesan.
• Add protein: Stir in chickpeas, white beans, or serve with grilled chicken or shrimp.
• Make it spicier: Add a pinch of chili flakes to the garlic-onion base.
• Add greens: Mix in baby spinach, kale, or arugula at the end for extra nutrients.
• Make-ahead tip: Roast the eggplant and prep the ricotta mix ahead of time for faster weeknight assembly.

Serving Ideas & Occasions

Perfect for:

• Weeknight dinners
• Vegetarian entertaining
• Summer or fall meals with seasonal eggplant
• Meal prep (holds well in the fridge for 3 days)

Pair it with:

• A simple arugula salad with lemon vinaigrette
• Garlic bread or toasted sourdough
• A glass of dry white wine like Pinot Grigio or Vermentino

Nutritional & Health Notes

This dish is vegetarian, fiber-rich, and packed with heart-healthy fats from olive oil and sun-dried tomatoes. Eggplant brings antioxidants, while ricotta adds protein and calcium.

Estimated per serving (1 of 4):

• Calories: ~480
• Protein: ~17g
• Carbs: ~50g
• Fat: ~22g
• Fiber: ~6g

For a lighter version:

• Use part-skim ricotta
• Use whole wheat or legume-based pasta
• Add extra veggies like zucchini or spinach

FAQs

Q1: Can I use jarred sun-dried tomatoes that aren’t oil-packed?
A1: Yes, but rehydrate them in hot water for 10 minutes, then chop. Oil-packed versions are more flavorful and easier to use.

Q2: How do I make the ricotta sauce smoother?
A2: Blend it in a food processor with a little hot pasta water or cream. You can also add a small amount of grated Parmesan.

Q3: What if I don’t have ricotta?
A3: Substitute with cream cheese, mascarpone, or a béchamel sauce for a creamy texture.

Q4: Do I need to peel the eggplant?
A4: Not necessary if using young, small eggplants. The skin adds texture and holds the cubes together while roasting.

Q5: Can I make this pasta ahead of time?
A5: Yes! Reheat with a splash of water or broth to loosen the sauce before serving.

Q6: What other herbs work besides basil?
A6: Parsley, thyme, or oregano pair well. Even a hint of mint can brighten the dish.

Q7: Is this dish freezer-friendly?
A7: It’s best fresh, but leftovers can be frozen in airtight containers. Reheat gently on the stove with added liquid.

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